Name: Easy Weeknight Meatball Sub Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 1 pound Ground Beef; 1/2 cup Breadcrumbs; 1 large Egg; 1/4 cup Parmesan Cheese, grated; 1 teaspoon Garlic Powder; 1 teaspoon Onion Powder; 1 teaspoon Dried Oregano; 1 teaspoon Dried Basil; 1 teaspoon Salt; 1/2 teaspoon Black Pepper; 2 tablespoons Olive Oil; 24 ounces Marinara Sauce; 1 tablespoon Butter; 2 cloves Garlic, minced; 1/4 cup Fresh Basil, chopped; 1/2 teaspoon Red Pepper Flakes (optional); 4 Hoagie Rolls; 4 slices Provolone Cheese; 1 cup Mozzarella Cheese, shredded

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Introduction

Get ready for a comforting and delicious dinner with this Easy Weeknight Meatball Sub recipe. Tender, seasoned meatballs are simmered in rich marinara sauce, then nestled into toasted hoagie rolls and topped with melted provolone and mozzarella cheeses. It’s a satisfying meal that feels special while being simple enough for any weeknight.

Three meatball subs are shown on a white marbled surface. Each sub has a soft, golden-brown bun cut open lengthwise, filled with a thick layer of red marinara sauce at the bottom. On top of the sauce, there are three round, browned meatballs evenly spaced in each bun. The meatballs are covered with melted white cheese and sprinkled with light grated parmesan and small green herb pieces, adding texture and color contrast. The sauce slightly spills over the edges of the buns, and the cheese looks creamy and gooey, stretching lightly between the meatballs. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Ground Beef
1/2 cup Breadcrumbs
1 large Egg
1/4 cup Parmesan Cheese, grated
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Dried Oregano
1 teaspoon Dried Basil
1 teaspoon Salt
1/2 teaspoon Black Pepper
2 tablespoons Olive Oil
24 ounces Marinara Sauce
4 slices Provolone Cheese
1 cup Mozzarella Cheese, shredded
4 Hoagie Rolls
1 tablespoon Butter
2 cloves Garlic, minced
1/4 cup Fresh Basil, chopped
1/2 teaspoon Red Pepper Flakes (optional)

Instructions

Step 1: Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the ground beef, breadcrumbs, lightly beaten egg, grated Parmesan, garlic powder, onion powder, dried oregano, dried basil, salt, and black pepper. Mix gently until just combined, then roll the mixture into 1.5-inch meatballs (about 18-20 pieces).
Step 2: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the meatballs in a single layer for 5-7 minutes, turning to brown all sides. Remove the browned meatballs and set aside.
Step 3: Reduce heat to medium and add butter to the skillet. Stir in minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant. Pour in marinara sauce and stir, scraping up any browned bits from the pan. Bring the sauce to a gentle simmer.
Step 4: Return the meatballs to the sauce, making sure they are mostly submerged. Cover and simmer for 20-25 minutes (or up to 1 hour), allowing the meatballs to cook through and soak up the flavors. Stir in fresh chopped basil in the last few minutes of cooking.
Step 5: While the meatballs simmer, slice the hoagie rolls lengthwise about three-quarters through. Toast them lightly in the preheated oven or under the broiler until golden and warmed, watching carefully to prevent burning.
Step 6: Spoon saucy meatballs into each toasted roll. Top with provolone slices and shredded mozzarella. Place the open-faced sandwiches on a baking sheet and bake at 375°F (190°C) or under a low broiler for 5-7 minutes, until the cheese is melted and golden. Serve immediately.

Tips & Variations

For extra flavor, add finely chopped onions or fresh parsley to the meatball mixture.
Try using turkey or chicken instead of beef for a lighter version.
If you like spice, increase the red pepper flakes or add a dash of hot sauce to the marinara.
Make it vegetarian by substituting meatballs with plant-based alternatives or roasted vegetables.
Use a mixture of mozzarella and provolone for a gooey, melty cheese blend that’s perfect on subs.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Refrigerate the hoagie rolls separately if possible to keep them from getting soggy. Reheat meatballs gently on the stovetop or in the microwave until warmed through. Assemble and toast the sandwiches fresh before serving for best results.

How to Serve

Two meatball subs are placed side by side on a white plate over a white marbled surface. Each sub has a toasted, golden-brown hoagie roll filled with three browned meatballs coated in rich red marinara sauce. Melted white mozzarella cheese covers the meatballs, with some grated cheese sprinkled on top. Small green parsley pieces are scattered over the cheese, adding a fresh touch. The sandwiches are tightly packed and the melted cheese looks soft and gooey. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the meatballs?

Yes, you can freeze the cooked meatballs in marinara sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

What type of bread works best for meatball subs?

Hoagie rolls or sturdy Italian rolls are ideal, as they hold up well to the saucy meatballs without becoming soggy. You can also use baguettes or ciabatta for a different texture.